Fricasseed Oysters

Ingredients

• one pint of oysters
• one tablespoonful of butter
• enough cream to make one cupful
• one tablespoonful of flour
• one teaspoonful of lemon juice
• salt
• pepper
• one well-beaten egg

Method

1. 1

   Cook oysters in hot butter until plump.

2. 2

   Drain and keep hot.

3. 3

   Mix oyster liquor with cream to make one cup.

4. 4

   Cook flour in butter, add hot cream and oyster liquor.

5. 5

   Season and mix with beaten egg and hot oysters.

6. 6

   Serve on toast or in paper cases.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 108. The excerpt below is the record exactly as published.

one tablespoonful of butter in a covered saucepan with half a saltspoonful oi lohite pepper, one teaspoonful of salt, and a few grains of cayenne pepper. When hot, add one pint of oysters carefull}- prepared. Cover closely, and shake the pan to keep the oj^sters from The Boston Cook Booh. sticking ; cook two or three minutes, or till plump. Serve on toasted crackers. Creamed Oysters. — Make one cup of thick cream sauce (see page 190), and season with salt^ pepper^ cayenne^ and celery salt. Wash and pick over one pint of oysters^ and parboil until plump. Skim carefully ; drain and add them to the sauce. Serve on toast^ and garnish the dish Tvith points of toast; or the toast may be omitted, and bread crumbs browned in butter sprinkled over the 03'sters. When served in patty shells or in a vol-au-vent^ make the cream sauce thicker. Fricasseed Oysters. — Cook one pint of oysters in hot but- ter., till plump, as directed for smothered oysters. Drain, and keep the oysters hot, and add enough cream to the 03'ster liquor to make one cupfid. Cook one tablespoonful of Jlour in one tablespoonful of hot butter. Add slowly the hot cream and 03'ster liquor. Season with one teaspoonful of lemon juice ^ salt., and pepper to taste. Pour the sauce into one well-beaten egg

Cook this with the app: pantry check, scaling, and the assistant.